Gluten-Free Sausage Egg Casserole
Start your day off right with this hearty and flavorful Gluten-Free Sausage Egg Casserole, the perfect make-ahead breakfast or brunch dish for the entire family. This recipe features a savory medley of gluten-free breakfast sausage, sautéed onions, red bell peppers, and garlic, layered over a base of crispy shredded hash browns and topped with fluffy, protein-packed eggs and melted sharp cheddar cheese. Bursting with taste and naturally gluten-free, it’s easy to prepare yet impressive enough for hosting guests. Ready in just over an hour with minimal prep, this casserole is ideal for meal prep or holiday mornings. Serve it warm, garnished with fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 pound gluten-free breakfast sausage
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 3 cups shredded hash browns
- 10 large eggs
- 1 cup milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, cook the gluten-free breakfast sausage until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and red bell pepper. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Spread the shredded hash browns evenly over the bottom of the prepared baking dish.
Layer the cooked sausage, sautéed vegetables, and 1.5 cups of the shredded cheddar cheese over the hash browns.
Pour the egg mixture evenly over the layered ingredients in the baking dish.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
Remove the casserole from the oven and let it cool for about 5 minutes before slicing.
Garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.1 g | 377% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2400 mg | 800% | |
| Sodium | 10470 mg | 455% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 24.6 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 14.1 mcg | 71% | |
| Calcium | 2445 mg | 188% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5695 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
